Season a plate with pecan oil, salt and pepper. Peel “sheets” of zucchini and lay them flat on the seasoned plate.

In a medium sized, blend cheese, lemon juice, pecans. Chiffonade fresh basil and add to the mixture. Season with salt and pepper.

Use a small spoon to top each zucchini sheet with a dollop at one end of the strip. Roll them using a flat spatula/ or butter knife to help you along. Place on a plate with one end of the roll face down. Enjoy.